Baked Risotto with Chicken Thighs & Winter Squash

I have one more butternut squash recipe to share. This creamy and hearty one-pot dish was an absolute crowd-pleaser. I used butternut squash, but this dish could also be prepared using Kabocha or acorn squash instead.

This recipe was adapted from Martha Stewart Living’s Everyday Food. I used butternut squash instead of Kabocha, substituted boneless, skinless chicken thighs for bone-in, used thyme instead of oregano, and increased the amount of garlic. I served the dish with roasted cauliflower.

Yield: Serves 6 to 8

  • 3-4 T vegetable oil, divided
  • 8 boneless, skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • 1 large white onion, diced medium
  • 4 cups of large chunks (about 1 1/4 pounds) butternut, Kabocha, or acorn squash
  • 4 large cloves garlic, minced
  • 6 sprigs of thyme or oregano
  • 1 1/2 cups Arborio rice
  • 1/4 cup dry white wine
  • 3 1/2 cups chicken stock
  1. Preheat oven to 375 degrees, preferably on convection.
  2. In a large heavy pot with a tight-fitting lid, heat 3 tablespoons of oil over medium-high heat. (I used an enameled cast iron pan.)
  3. Pat the chicken dry and season with salt and pepper.
  4. In batches, cook chicken, “skin side” down, until deep golden and fat is rendered, 6 to 7 minutes. Flip and cook 1 minute more. Transfer chicken to a plate.
  5. Reduce heat to medium and add remaining tablespoon oil, if needed, to pot. (I didn’t add additional oil and used the chicken drippings in the pot instead.)
  6. Add onion and squash and cook until onion is translucent, 8 minutes.
  7. Add garlic and thyme/oregano and cook until fragrant, 30 seconds.
  8. Add rice and cook, stirring, until opaque, 1 to 2 minutes.
  9. Add wine and cook, stirring, until completely evaporated, 1 to 2 minutes.
  10. Add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to incorporate. Then return the chicken to the pot, “skin side up.”
  11. Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes.
  12. Let sit, covered, 10 minutes. Serve.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

4 responses to “Baked Risotto with Chicken Thighs & Winter Squash

  1. Mmmmm. Risotto makes the meal gourmet, in my opinion. 🌿🌱🍃

  2. Mom

    I never cooked butternut squash.
    A good recipe to try.

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